Cranberry Walnut Salad - Fall Harvest Greens

This Cranberry Walnut Salad is a dazzling symphony of fall flavors, combining crisp greens, tart cranberries, crunchy walnuts, and a tangy dressing. It’s what you need to elevate any meal to a seasonal celebration. This recipe offers a quick, healthy, and incredibly satisfying option for lunch, a side dish, or even a light dinner. It’s vibrant, packed with nutrients, and guaranteed to impress with its burst of colors and textures.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 people

Course: Lunch, Salad, Side Dish

Cuisine: American, Fall Cuisine

Ingredients Equipment Method Notes

Ingredients

For the Salad

6 cups Mixed Greens such as spring mix, spinach, or romaine hearts; washed and thoroughly dried
1 cup Dried Cranberries sweetened or unsweetened
1/2 cup Walnuts halved or roughly chopped, lightly toasted
1/4 cup Crumbled Feta Cheese or goat cheese
1/4 cup Red Onion thinly sliced or finely diced

For the Homemade Balsamic Vinaigrette

1/4 cup Olive Oil extra virgin
2 tablespoons Balsamic Vinegar high-quality
1 teaspoon Dijon Mustard
1 tablespoon Honey or Maple Syrup adjust to taste
1 clove Garlic minced very finely, or 1/2 teaspoon garlic powder
to taste Salt
to taste Freshly Ground Black Pepper

Equipment

Large Salad Bowl
Whisk
Small Bowl or Jar with Lid
Skillet (for toasting walnuts, optional)
Salad Spinner (optional)

Method

In a large salad bowl, combine the mixed greens. Ensure they are thoroughly dried to prevent a watery dressing.
6 cups Mixed Greens
Heat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring occasionally, until fragrant and lightly golden. Be careful not to burn them. Remove from heat and let cool.
1/2 cup Walnuts
If using, thinly slice or finely dice the red onion. For a milder flavor, soak the sliced red onion in a bowl of cold water for about 10 minutes, then drain thoroughly. Add the dried cranberries, cooled toasted walnuts, crumbled feta cheese, and prepared red onion to the bowl with the mixed greens.
1/4 cup Red Onion, 1 cup Dried Cranberries, 1/2 cup Walnuts, 1/4 cup Crumbled Feta Cheese, 6 cups Mixed Greens
In a small bowl or a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), and minced garlic. Season with salt and freshly ground black pepper to taste. Whisk vigorously (or shake well if using a jar) until the dressing is well-emulsified and creamy.
1/4 cup Olive Oil, 2 tablespoons Balsamic Vinegar, 1 teaspoon Dijon Mustard, 1 tablespoon Honey or Maple Syrup, 1 clove Garlic, to taste Salt, to taste Freshly Ground Black Pepper
Just before serving, pour the desired amount of balsamic vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated. Serve immediately to enjoy the crispness of the greens and the vibrant blend of flavors.

Notes

For an extra layer of flavor and crunch, try adding thinly sliced apples or pears, or even roasted butternut squash cubes to make it more substantial.